Butternut Squash, Kale, Feta, Spicy Caramelised Pecan Salad
This is EVERYTHING I crave from a salad this time of year. Sweet slightly spiced roasted squash, big chunks of feta and chilli spiked pecans.
Ingredients
Directions
- 1
Preheat the oven to 180 fan, line a baking tray with parchment. Toss the pecans with the rest of the ingredients in a bowl then place on the tray. Bake for 10 mins and allow to cool.
- 2
Increase the temp to 200 degrees. Chop the butternut squash into roughly 1cm cubes and toss with the oil, salt and spices on a large tray. Roast for about 30 mins till cooked and charred in places.
- 3
Place the kale in a large bowl, squeeze over half a lemon, add a good slosh of olive oil and pinch of salt. Massage with your hands until the kale starts to wilt and the volume in the bowl has reduced by about half.
- 4
Combine the dressing ingredients adding enough water until you reach the consistency of single cream.
- 5
Add the squash to the kale, crumble in the feta and toss with the dressing. Add a good handful of the pecans and lightly toss again. Top with more pecans if you like.
